Cajun Spiced Burger with Bleu Cheese Stuffed Portabella Mushroom Cap

by Bob Stahl from Minzo’s Kitchen

Ingredients:

• 4 1/3 lb. beef burgers
• 4 portabella mushroom caps
• 6 ounces bleu cheese, crumbled
• 4 brioche hamburger buns
• 4 tablespoons Cajun seasoning (I like, Slap Ya Mama brand)
• 6 tablespoons bleu cheese sauce (recipe below)
• 2 tablespoons light oil
• 2 tablespoons mayonnaise
• Salt & Pepper to taste

Directions:

1. Preheat grill to medium high heat.
2. Lightly oil the mushroom caps and season with salt and pepper
3. Heavily season each burger with the Cajun seasoning
4. Lightly spread the mayonnaise on the inside of each burger bun
5. Place the mushroom caps on direct heat, stuffing side down, grill for 3 minutes until a nice crust is formed. Flip the mushroom caps and grill another minute. Then add the bleu cheese crumbles and move to cooler side of the grill.
6. Place burger patties on grill over direct heat. Grill the burger on 3 minutes each side, until desired temperature is reached.
7. Toast the buns on the grill
8. Assemble by putting the burger patty on toasted bun, top with with with the mushroom cap, and pour the bleu cheese sauce on top. Enjoy.

Bleu Cheese Sauce:

• 1 cup mayonnaise
• 1/2 cup crumbled blue cheese (about 3 ounces), divided
• 1/2 cup half and half
• 2 tablespoons sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

About Post Author

Detroit City Limits

See author's posts